AS OUR THOUGHTS TURNED
to what we might serve you in our winter issue, the world was in a very strange place. America had elected its new president and despite what side of the political fence any of us were on, there were feelings of disconnection, isolation and a fear of change.
However, when you cook you are never alone. Food is our common ground. And so team Cuisine decided to dish up a magazine designed to bring us all closer together as we nestle in for the colder months. We’re talking gloriously global soul food with flavours to comfort and meals to cosy up to.
I’m thrilled to have Fleur Sullivan as our guest chef and I know you will love her winter soups (page 56). Each soup tells a story of sourcing the very best local ingredients and Fleur’s fierce pride of place. Here is your opportunity to grab her renowned seafood chowder recipe. It’s a keeper. Fleur was one of the very first restaurateurs to shine an international light on the New Zealand food scene and we will treasure her recipes.
Meanwhile, a chance to meet the women from the WISE Collective and discover the food they share with family and friends has unearthed an array of delicious recipes. Along the way we’ve given you warming breakfasts, hearty pies and spicy curries, each dish designed to make you feel nurtured and content. Yes, you will find meat and three veg, but not as you know it.
Our wine team has been tasting its way through hundreds of reds to bring you the very best shiraz, syrah and Bordeaux blends to snuggle up with, and then there are some indulgent, just-can’t-say-no desserts. Because it has to be OK to throw caution to the icy wind every now and then.
So pull a comfy chair up to the fire, read on and cook well.